Preparation time: 50 minutes
Number of servings: 4
Banh Mi is a Vietnamese baguette, a unique mixture of French and Vietnamese ingredients.
INGREDIENTS
- 4 Vietnamese baguettes
Meatballs:
- 500g minced meat (half beef, half pork)
- 1 bunch of fresh basil
- 4 garlic cloves, finely chopped
- 1 tsp fish sauce
- 1 tsp sriracha sauce
- 1 tsp sugar
- 2 tsp potato starch
- 1 tsp black pepper
- 1 tsp salt
- 2 Tbsp breadcrumbs
Sriracha mayonnaise:
- 7 Tbsp creamy mayonnaise
- 1 Tbsp sriracha sauce
- 2 spring onions, finely chopped
Pickled carrots:
- 1 carrot
- 60 ml rice vinegar
- 3 Tbsp sugar
- 1 tsp salt
HOW TO MAKE IT
Mix the rice vinegar, sugar and salt in a small saucepan on medium-high heat. Take the pan off the stove once the sugar and salt have dissolved. Slice the carrot and add it to the pan. Put it aside for 30 minutes or for one night in fridge. Drain it before use.
Mix the ingredients for the sriracha mayonnaise and put it aside.
Preheat the oven at 200℃. Put baking paper on the oven tray. Mix the ingredients for the meatballs in a bowl. Make small meatballs of 3 cm. Put them on the oven tray and bake them for 12 minutes or until done.
Slice the baguette in half. Smear sriracha mayonnaise on the bread and put some meatballs on top. Garnish with the carrot slices and fresh basil.